Whole-Wheat Skillet Lasagna and Escarole Salad (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound whole-wheat gemelli or cassarecci |
5 to 6 tablespoons extra-virgin olive oil, divided |
1/4 pound pancetta, chopped |
1 1/2 pounds ground sirloin |
1 bay leaf |
ground black pepper |
1/2 teaspoon ground allspice |
1 carrot, peeled and grated |
1 onion, grated |
4 cloves garlic, grated |
4 sprigs rosemary, leaves finely chopped |
1 cup beef stock |
1 (28-ounce) can italian tomatoes |
2 cups ricotta cheese |
1 ball smoked mozzarella, thinly sliced |
2 heads escarole, cleaned and dried, coarsely chopped |
1/2 small red onion, very thinly sliced |
2 lemons, juiced |
Directions:
1. Heat a pot of water for pasta, season with salt and cook pasta to al dente.
2. Preheat oven to 450 degrees F or broiler.
3. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
4. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.
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